78134 (2/5 lb), 80 Count (2 oz)

Tender ribbed semolina pasta generously filled with a creamy blend of whole milk Ricotta and Romano cheeses. Each shell measures roughly 3.5” x 2” x 1.5”.

Cooking Instructions:

Cover bottom of baking dish with your favorite sauce. Place stuffed shells on baking dish with 1/2” of space between each. Cover with sauce. If frozen, bake in 375°F oven for approximately 45 minutes. If thawed, bake for 25 minutes. Cook until reaching a minimum internal temperature of 165°F for at least 15 seconds.